• 1 lb. boneless, skinless chicken or pork loin
For the marinade
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 T. fish sauce (Preferably the Vietnamese Three Crab Brand; it’s easily identifiable by the three crabs on the label, available in some groceries, and at Little World Market.)
• 2 T. minced garlic
• 1 T minced fresh ginger
• 1 tsp. cayenne pepper, optional or to taste
• 1/3 c. chopped shallots, preferable, or red onion
• 1 T. light brown sugar
• Approximately 2 T. lime juice (about 2 T.)
• 1 tsp. turmeric
• 1/2 c. regular coconut milk, NOT “lite” (shake the can to thoroughly combine the “milk” and “cream.” Reserve the rest for the accompanying peanut sauce.
• 1/3 c. pineapple juice
• Bamboo skewers, soaked in hot water for at least 30 minutes
• Thai Cucumber Salad, recipe follows
• Peanut Saté Sauce, recipe follows
Slice the chicken or pork very thinly across the grain or cut into bite-size morsels. Partially freezing the meat makes this easier to do. Set aside. Toast the coriander and cumin seeds in a small skillet until fragrant. Place in a blender or food processor with the other marinade ingredients and purée. Put the meat in a resealable plastic bag and add the marinade. Squish out the air and seal the bag, turning until the meat is coated thoroughly. Marinate at least 30 minutes and up to two hours. Remove the meat reserving the marinade. Thread the meat onto the skewers.
Combine the reserved marinade with the pineapple juice. Grill the meat over hot coals until done, about 10 to 12 minutes, basting frequently with the pineapple juice marinade. Serve warm with lettuce leaves for wrapping; pass the Thai cucumber salad and peanut sauce for diners to add as they wish.